Kürbiskernbrot mit Sauerteig

notjustfood.blog Get recipe

[{"selector":"#anim-41b34071-1c25-4d09-8a6d-578ea3d46d23","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.06)","offset":0.33},{"transform":"scale(0.994)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-7a285e07-758d-49e5-a359-a939a1765b0e","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.01)","offset":0.33},{"transform":"scale(0.999)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] This seeded sourdough bread uses a mix of wheat and rye flour. The inside is packed with soaked pumpkin seeds which adds extra moisture to the dough and keeps the bread fresh for longer. Let’s get started! Get recipe

What you'll need

-Sourdough starter -Wheat flour -Rye flour -Pumpkin seeds -Water -Salt Get recipe

Kürbiskernbrot mit Sauerteig

What you'll need

Visit notjustfood.blog for more sourdough recipes!